Quinoa Enchilada Casserole - Slow Cooker
Quinoa Enchilada Casserole - Slow Cooker

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Prepare 1 tbsp. olive oil
  2. Get 1 lb. ground turkey (or ground beef or ground chicken)
  3. Take 1 small yellow onion, diced
  4. Make ready 2 bell peppers, diced
  5. Take 2 cloves garlic, minced
  6. Take 1 cup uncooked quinoa, rinsed
  7. Get 2 cans (10 oz.) red enchilada sauce
  8. Prepare 1 can (15 oz.) black beans, drained and rinsed
  9. Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. Get 1/2 cup water or unsalted chicken broth
  11. Prepare 1 tbsp. chili powder
  12. Take 2 tsp. ground cumin
  13. Prepare 1 tsp. garlic powder
  14. Get 1 tsp. brown sugar
  15. Get 1/2 tsp. each salt, pepper, smoked paprika
  16. Take 1 cup shredded cheese of choice, divided
Instructions to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
  2. Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
  3. Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
  4. Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.

So that’s going to wrap it up with this special food quinoa enchilada casserole - slow cooker recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!